This is hands down my favorite dessert in the Summer when strawberries are in season and absolutely delicious. I love that this mug cake takes less than 5 minutes to make from beginning to end, and the taste is out of this world. The lemon mixed with the almond extract and fresh berries compliment each other beautifully. I hope you enjoy this as much as I do.
Are you a lover of Thin Mint Cookies? Or, do you enjoy the refreshing taste of mint chocolate chip? Then, you will absolutely love my Thin Mint Chia Seed Pudding. This is Keto, Paleo, gluten and dairy free. Enjoy!
I love making this or any of my overnight chia seed recipes for an easy breakfast. I simply meal prep this on a Sunday, and multiply the recipe for however many upcoming days I need it for. This overnight recipe takes the guess work out of what you will serve for breakfast, and it sets itself. Just dump the ingredients into a bowl, whisk, and then it does it’s magic as it sits in the refrigerator. Breakfast doesn’t get any easier than that!
As I have mentioned before, I opt for a chocolate protein powder that has a collagen complex to it. I use Ancient Nutrition or Primal Kitchen chocolate collagen blends, which you can find in my “Shop” section, Amazon, or at your local Whole Foods store. Chia seeds are an amazing superfood that is rich in fiber, healthy fat, protein, calcium and manganese. Chia seeds also pack a punch with omega-3 fatty acids and other nutrients. All-in-all this dish is a well balanced breakfast that will keep you fueled throughout your morning and ready to tackle to day ahead. Enjoy!
Need a vegetable based appetizer, or a side dish for a dinner party or a nice night in? My Roasted Cauliflower & Cashew Chimichurri is out of this world. This recipe is Keto, Paleo, and gluten free. Dig into this simple dish that will please everyone around the table.
Cauliflower is an amazing vegetable that is so versatile either as florets or rice. Cauliflower is a great low carb but fibrous option to add into many Keto and Paleo approved meals. Cauliflower is a great anti-inflammatory vegetable that is rich in antioxidants, Vitamins K and C.
I have to admit that years back I was not a fan of roasted vegetables. Fast forward about 10 years and I have roasted vegetables multiple times a week. I frequently make sheet pan dinners, or I roast a ton of vegetables to meal prep for quick meals for the upcoming week. The process is just too easy, and the roasted flavors is delicious. I also enjoy the texture that comes along with crispness.
This is great as a side dish to grilled chicken or steak, or you can serve it as an appetizer. It is best to serve while the cauliflower is still warm, but I have had it cold as well and it still tastes amazing. You will most likely have some leftover sauce, but you can save it and use it as a topping for your next taco night. I hope you enjoy this light dish as much as I do!
Look no further than my Salted Chocolate Smoothie if you are a fellow chocolate lover like myself. This smoothie hits both the sweet and salty craving while leaving you ready to conquer the day ahead. This smoothie is gluten-free, dairy-free and paleo friendly.
I love anything chocolate, so I have to admit that I am partial to chocolate protein powders. I use Primal Kitchen Chocolate Coconut Collagen Fuel as a Paleo friendly option. I start every morning with a smoothie or smoothie bowl. I personally feel a smoothie is a light but filling way to start the day. As long as you follow the basic chemistry developed by Kelly LeVeque with her Fab 4 method they will leave you feeling satisfied until lunch.
For this smoothie I used unsweetened almond milk as the liquid base, and then tossed in a scoop of chocolate protein powder. This protein is linked on my shop page. I also used frozen cauliflower rice, almond butter, ground flax seed, and half of a medium sized banana. My favorite smoothie toppers are cacao nibs and hemp seeds, but for this recipe I also sprinkled 1/8 of a tsp of sea salt on top for a little something extra.
Salted Chocolate Protein Smoothie Serves 1
1 scoop of chocolate protein powder (Paleo friendly, Primal Kitchen is a good brand)
I have totally been on a buffalo kick lately, and this dish is amazing for my fellow buffalo lovers out there. The sweetness from the sweet potatoes blends nicely with the spice from the sauce, and the added texture of the celery and carrots makes this a home run. This is paleo, gluten free, and dairy free.
I love buffalo flavored dishes, which stems back to the first time I ever tried buffalo chicken dip at one of my husband’s family gatherings. Ever since I have been hooked. I recently saw that Costco sells Primal Kitchen’s Buffalo Sauce, and I pretty much use it whenever I can.
To begin you want to choose 4 medium sized sweet potatoes and scrub them clean, and then you will poke them with a fork all over. Then, rub the potatoes with coconut oil and sprinkle some salt on top. Place the sweet potatoes on a baking sheet lined with parchment paper, and bake them in the oven for about 40 minutes (or until tender) at 400 degrees.
For the chicken you could either grab a rotisserie chicken or make some in the Instant Pot. For the Instant Pot route I’ll cut each breast into 3 chunks and toss 1 cup of water inside. Place the lid on and seal. Then, put it on the pressure cook setting and I let it go for 18 minutes. Once the timer is up, do a quick release and drain the extra water. Return the chicken to the pot and shred using two forks. Then you can add in the buffalo sauce and ghee/butter. If you are following paleo and Whole 30 you will want to go the ghee route, but if you are Keto then you can go ahead and use some grass fed butter (I like Kerry Gold). Stir until well combined.
While both the chicken and the sweet potatoes are cooking I will prep the veggie mixture. Chop the veggies into small pieces and mince the garlic. On medium heat add 1 tablespoon of avocado oil and then toss in the celery, carrots and garlic. Let the veggie mixture sauté until tender but not mushy so you can keep the crunchy texture.
Once the sweet potatoes are done place 1 onto a dish and cut down the middle Finally, stuff with the chicken and top with the veggies. For the finishing touch drizzle some ranch dressing and garnish with green onions. There you go! Enjoy!
Buffalo Chicken Stuffed Sweet Potatoes Serves 4
1 1/2 pounds of chicken breast or rotisserie chicken
1 tablespoon avocado oil
4 medium sized sweet potatoes
1 tablespoon of coconut oil
1 tsp of salt
1 minced garlic clove
1 1/2 cups of chopped carrots
1 cup of chopped celery
2 tablespoons of ghee or butter
1 cup of Buffalo Sauce (Primal Kitchen is preferred)
Optional toppings: ranch dressing, green onions
Preheat the oven to 400 degrees and line a baking sheet with parchment paper
Scrub the sweet potatoes and pat dry. Poke holes all over the potatoes with a fork.
Rub the coconut oil over the potatoes and sprinkle with salt
Bake the sweet potatoes for about 40 minutes or until tender
While the sweet potatoes are cooking shred the rotisorie chicken. If you are going the Instant Pot route cut the chicken breasts into three chunks each and place into the Pot. Pour 1 cup of water inside and cover and seal. Choose the pressure cook setting and put the timer to 18 minutes.
While the potatoes and the chicken are cooking cut up the celery, carrots and garlic
Heat a pan on medium heat and add the avocado oil. Toss in the celery, garlic and carrots and toss frequently until tender so the garlic does not burn.
Once the chicken is done do a quick release and drain the water. Shred the chicken with two forks, and add the ghee (or butter) and buffalo sauce and mix until well combined. **If you used a rotisorie chicken then warm a small pot over medium heat and add the buffalo sauce and ghee (or butter). Once the ghee is melted and the sauce is warm add in the chicken and stir until warmed through.
Slice the sweet potatoes in half and fill with the chicken, top with the veggie mixture, and drizzle with some ranch and chopped green onions.
If you are a lover of dairy free milks like I am then you will definitely want to try this beautiful blend of vanilla, cinnamon and coconut. Pour this into your morning cup of coffee, tea, baked goods, oatmeal, cereal or smoothies for clean swap for traditional dairy milk.The best part, it takes no more than 5 minutes to make!
I have to be honest I am not a dairy milk person. In fact, the only time I consumed whole milk in my adult years was when I was pregnant with my second son Samuel. I drank an embarrassing amount of milk. I am talking a gallon a week. I am not even joking. I had a tough pregnancy medically with him, and the only thing that was comforting was milk by the cupful. Oh yes, let’s not forget the donuts from a local bakery I would eat with them on the weekend. Hey, a woman’s body does mysterious things when pregnant, am I right?
In my not so pregnant and glutenous state, I am a fan of nut milks and coconut milk. My body does not tolerate dairy milk, so I personally make this recipe weekly for my coffee and smoothies. My husband and sons will also drink this on the side of my Soft Baked Chocolate Chip Cookies.
It is important to be mindful when shopping for milk alternatives as they commonly have unnecessary additives and sugar. Specifically, when you choose a vanilla flavored milk you will often see “natural flavor”. Natural flavor is typically extracted by something found in nature (plants or animals), and then it is modified in a lab with unnecessary chemical compounds. Other ingredients you want to avoid are cane sugar, tricalcium phosphate, carrageenan, guar gum, and concentrates. These unnecessary additives are used as thickening agents or sweeteners, but they are linked to digestion problems, obesity, and inflammatory bowel disease. You will also want to be mindful to choose a certified organic brand to ensure the milk is free from synthetic pesticides.
To make my Cinnamon & Vanilla Coconut milk you will need a large mason jar (I use a 64 oz wide mouth jar). I use one 13.5 fl oz can of Native Forest Organic Coconut Milk (No Guar, BPA-free).
I simply fill the mason jar with 5 cups of filtered water, and then add the full can of coconut milk, cinnamon, and pure vanilla extract. Lastly, shake the jar vigorously until blended. Pop this into your fridge, and it will keep nicely all week. I use 1.5 to 2 cups in my smoothies everyday, so this makes me about 4 servings.
Cinnamon & Vanilla Coconut Milk Servings 4-6
1 13.5 fl oz can of organic coconut milk
5 cups of filtered water
1/2 tsp cinnamon
1/2 tsp pure vanilla extract
Fill a 64 oz wide mouth mason jar with all the ingredients
Shake vigorously until nicely blended
Place the milk into the refrigerator in an air tight container for up to 4-5 days.
I believe eating healthy is all about balance, and I can never resist a soft baked chocolate chip cookie. These cookies are gluten-free, paleo friendly, and super moist with soft baked magic in every bite! The best part, you can make these in 15 minutes beginning to end.
These Soft Baked Chocolate Chip Cookies are a perfect gluten-free and Paleo friendly dessert. All of the ingredients are simple and clean, so you can enjoy them with peace of mind. Everyone in my house has a bit of a sweet tooth, so I always try to keep these up my sleeve for a little treat. I will usually double the batch and then freeze them for up to 3 months, but I have to be honest they don’t last that long. When we want them I’ll simply take them out of the freezer and let them sit while we eat dinner and I’ll serve them alongside ice cream. Another twist is if you let them cool completely you can make your own ice cream sandwiches by scooping ice cream in-between two cookies and gently pressing down. I will store them in an air tight container separated by parchment paper and eat those as is whenever.
I love that these cookies use coconut oil as it has so many great benefits. When you are shopping for coconut oil you want to look for “virgin coconut oil” as it is least refined and has a nutty/sweet flavor versus “refined coconut oil” which goes through a bleaching and deodorizing process.
When shopping for chocolate chips you want to be mindful of the ingredients inside of those as well. Paleo friendly brands include Thrive Market, Hu, and Enjoy Life. If you are not strict Paleo then any brand you favor and tolerate will work just fine.
Soft Baked Chocolate Chip Cookies Makes 1 dozen
1/4 cup of coconut oil
1/4 cup coconut sugar
2 tbsp honey
2 tsp vanilla
1 cup almond flour
3 tbsp coconut flour
1/2 tsp baking soda
1/2 tsp of sea salt
1/2 tsp cinnamon
1/2 c. compliant chocolate chips
Preheat your oven to 350 degrees
Mix together the coconut oil and egg
Add the coconut sugar, honey and vanilla into the mixer
Add in the almond flour, coconut flour, baking soda, cinnamon, sea salt and mix until well combined
Fold in the chocolate chips
Scoop out a generous tablespoon of the dough and place onto a nonstick cookie sheet and repeat until 12 cookies are formed
Gently press down the cookies with a fork or spoon to lightly flatten to 1/2 inch thick
Bake the cookies for 10 minutes or until golden brown
Let the cookies cool completely before storing. While they are cooling I will lightly sprinkle sea salt on top to get more of a sweet and salty vibe.
These Key Lime Pie Bites are Paleo, Whole 30, and gluten free. The recipe is super simple with clean ingredients you don’t have to feel guilty about eating yourself or sharing (if you can) with your family!
I love making all of the “bites” recipes from my page mostly because they are a cleaner version of snack bars I find in the grocery stores. Traditional protein bars or breakfast bars found in the stores have extra fillers, unnecessary sugars, and not to mention artificial sweeteners. The ingredient list for these is short and all of them can be found in nature! The best part? You can make these in 5 minutes or less and avoid consuming an otherwise highly processed snack.
There is no baking necessary to make these. Simply pull out your food processor with the S-blade, toss all of the ingredients inside (except the pistachios), and turn it on until a ball of dough is formed. Then, pop the top off and fold in the chopped pistachios. Once everything is nicely combined all you need to do is take a spoonful of the dough and roll them into snack sized balls. For some extra flare you can roll them in more unsweetened shredded coconut.
As far as storage goes, I will put them into the fridge for up to 1 week. I will be honest they do not last that long in my house between my sons and husband. Sometimes I will double the batch, and put the second one in the freezer in an air tight container with parchment paper separating the layers for up to 3 months.
Key Lime Pie Bites Makes 10
1 cup of raw cashews (not salted, roasted is okay)
7 medjool dates (pitted)
3 small limes juiced
Lime zest from 1 lime
1 tablespoon of unsweetened shredded coconut
1 tsp. of pure vanilla extract
1/2 tsp. of sea salt
1/4 cup pistachios (chopped)
Add the cashews, dates, lime juice, lime zest, coconut, vanilla, and salt into the food processor with the s-blade
Press the “on” button and let them go until a ball of dough forms
Remove the blade and fold in the chopped pistachios
Use a spoon and scoop out generous spoonfuls of the dough and roll them into about 10 bites (more or less depending on how big you make the balls, or how much you eat while you make it!)
Optional: roll the bites into extra shredded coconut for a nice coating if you wish
Store them in a single layer, or use parchment paper to separate the layers, and put them into the fridge for up to 1 week. You may also put them in the freezer for up to 3 months.